Easter Treats: Buttery Saffron Brioche


Saffron Brioche (03) by MeetaK  

As March turns into April and we turn our clocks forward to “save time” I was surprised to look at the calendar and see that another holiday is upon us. Time is flying and there seems to be no saving it. Easter is but a few days away and this year Easter Sunday also chimes in Tom’s birthday.

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Daring Bakers: Kumquat Tian


Kumquat Tian (02) by MeetaK 

If I should ever loose track of time or forget what time of month it is – it’s the Daring Bakers’ challenges that always remind me exactly in which time frame I am in. It comes around like clockwork and considering the fact that I have been a part of the group for four years (next month), there is not only a certain routine but also that perfect sense of organization that I truly find relaxing.

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Monthly Mingle: Champagne Roundup



To celebrate 4 years of What’s For Lunch, Honey? I invited everyone to join me in a toast. Thanks to all for the tons of wishes per email, comments and Twitter. A very special thanks to all those who took a moment to create a little something and bring it along to the mingle.

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Food Blogger Connect – The Hottest Food Blogging Event In Europe


It's Food Blogger Connect time again and this year it's going to be a really phenomenal weekend! Two and half days jam-packed with food, fun, roundtables and hands-on workshops, networking, awards and some really cool prizes.

Food Blogger Connect 2010 will take place on June 4th, 5th & 6th in London.
You don't want to miss it!

Discover who will be speaking, the gorgeous venues, the itinerary and other relevant information.

There will be prop swaps, awards and many prizes like cupcake decorating classes from Bea's of Bloomsbury worth over £100 each! And if you thought last year's goodie bags were out of this world, then you've seen nothing yet! Spreading FBC out over Friday, Saturday and Sunday allows you all the chance to actively participate in ways we couldn't last year - not only hands-on workshops, but Q & A during and after each discussion. We will all have loads of time over the three days to meet, get to know each other, exchange, share, network.

On the topic of food photography and styling, this year I am glad I won’t be standing up there all alone presenting, this time I have the honor to team up with the brilliant Mowie of Mowielicious and talented Bea of La Tartine Gourmande to provide you with a hands-on look into all the different aspects of food styling and photography. We are currently planning as I write this, but I can promise you we’ll have a lot of interesting topics that we want to cover with you. So bring lots of paper and pencils to take notes. ;o)

You will notice that the cost has gone up from last year as you will also notice there is so much more on offer. The price includes dinner, breakfast, lunch, afternoon tea, BBQ, blind folded wine tasting (definitely looking forward to this one), cocktails and brunch are all offered before, after and in between the information-packed workshops and roundtables. 

For everyone's convenience we have been able to break down the event into three days so you can attend what and when you like - just one day or two or the whole weekend. For some of you who attended last year's event, you'll know first hand how, even in one short day, we all learned so much and how much fun we had meeting and getting to know each other. Now just think of that but times three! Don’t take my word for it just see what we got up to last November.

You don't need to look twice at the itinerary to know that you are going to come out more prepared and inspired than ever to turn your blog into an even bigger success, whatever your vision!

You'll need to hurry as registration is open and tickets are selling fast! Space is limited (we want to keep it intimate) so make that decision quick! Got a question? Drop us a line on the FBC blog or email info@foodbloggerconnect.com. Let the good times roll!

All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Candied Thyme Kumquats


Candied Thyme Kumquats (01) by MeetaK 

I would definitely say that tangy citrus fruits have been the dominant ingredient in my kitchen the past few weeks. I’ve been hit by a surge of ideas and needed to realize them, at best all at once. I get impatient – when inspiration hits me I get all fidgety and need to work on the ideas as soon as possible.

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Prosecco Pears with Blood Orange Mascarpone Cream


Prosecco Pears with Blood Orange Mascarpone Cream (02) by MeetaK  

It seems like the Weather Gods decided to play a little joke on me and tease me further. Soon after I wrote my post singing the song of Spring, it began to snow again! As you can imagine I was shattered to see the white flakes coming down again. Some of my cherished friends jump for joy at the sight of snow, but please, not in the middle of March. I felt taunted!

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Rosewater and Raspberry Macarons


Rosewater and Raspberry Macarons (03) by MeetaK  

A few days ago I was reading an article on The Wall Street Journal about macarons going mainstream. It seems that what once was reserved to indulge in at high-class French patisseries, macarons are becoming so popular that in France one can buy them at a popular American burger joint!

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Kale Mushroom and Goat Cheese Buckwheat Tart


Kale Mushroom and Goat Cheese Buckwheat Tart (02) by MeetaK 

I tend to be like a mad scientist in her laboratory mixing and concocting. There's an idea of different ingredients floating in my head and I begin writing it all down in my diary. It's a process that takes days, sometimes months, before I even begin to actually play around with the ingredients in the kitchen.

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Beef Vegetable and Tofu Stir Fry


Beef Vegetable Tofu StirFry (01) by MeetaK 

So tell me – have you gone out and taken a big deep breath? I mean a BIG breath – really filling your nostrils and lungs with the air outside. Can you smell it? It may be distant but it is there – at least for us folk in the Northern Hemisphere. Spring is in the air.

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